Meze from Greece, Turkey, and the Balkans

In Turkey and Greece, as in the Middle East, meze are not considered snacks, but more part of an entire dinner. One of the most familiar and common of Turkish and Greek meze is black and green olives with a salty white goat or sheep’s cheese such as feta. Nuts are popular, too—pistachios or salted almonds. Very simple fried shrimp with a little lemon juice or fried mussels are popular in Turkey as meze, as are a wide variety of böreks, little cheese or meat pastries wrapped in a flaky or phyllo dough. Just as popular are the expansive range of köftes, ground grilled meat either in the form of meatballs or molded around a skewer. In Greece, meze are small samplings of food to be had with drinks. Greek meze can also become orektiko, appetizers, during a traditional sit-down dinner. Among the hot Greek meze are the famous Spanakopita; among the dips are the equally famous Tzatziki. Meze will be found in restaurants, tavernas, and ouzeries, where ouzo is served.